Tuesday, February 14, 2012
Honey-Ham Eggs Benedict
1/4 cup white wine vinegar
1/4 cup white wine
2 tablespoons chopped shallots
2 egg yolks
1/2 teaspoon chopped fresh tarragon
1/2 cup butter, melted
2 teaspoons white vinegar
6 large fresh eggs
6 slices Italian rosemary ham (I just used black forest ham)
2 teaspoons vegetable oil
2 tablespoons honey
3 English muffins, split and toasted
1. In a saucepot over high heat,bring white wine vinegar, white wine and shallots to a boil. Cook 2 minutes more or until liquid is reduced to 1 tablespoon. Remove from heat.
2. In a blender, blend egg yolks, tarragon and wine reduction 15 seconds or until smooth. With blender running, slowly drizzle in butter. Blend 30 seconds or until mixture thickens; set aside.
3. In a saucepot over medium-high heat, bring white vinegar and 2 quarts water to a simmer. Drop in eggs, 1 at a time. Cook 4 minutes or until egg whites are set, being careful not to boil. With slotted spoon, remove eggs from water; drain on paper towels. In skillet over medium heat, cook ham in vegetable oil 2 minutes, turning once and brushing with honey. Layer ham, eggs and sauce on toasted muffins.
I have an egg poacher, so I use that. I've never been very good at using this method, but I know it is the prefered way among chefs. I never claimed to be a chef.